1. Place pork chops in large zip-top plastic bag; pour teriyaki sauce over pork chops. Seal bag, pressing out excess air; refrigerate 2 hours, turning bag after 1 hour.

2. Prepare outdoor grill for direct grilling over medium-high heat. Remove pork chops from marinade; discard marinade. Place pork chops on hot grill rack; cover and cook 5 minutes. Brush onion and bok choy with oil; place on hot grill rack. Turn pork chops; cook pork chops 7 minutes or until internal temperature reaches 145°, cook onion 8 minutes or until grill marks appear, turning occasionally, and cook bok choy 6 minutes or until grill marks appear, turning once.

3. Transfer pork chops to rimmed baking pan and tent loosely with foil; let stand 5 minutes. Transfer onion and bok choy to cutting board; coarsely chop and add to large bowl.

4. Prepare rice as label directs; stir into onion mixture. Makes about 4 cups.

5. Serve pork chops with rice mixture garnished with cilantro, if desired.

• 14 g Fat
• 3 g Saturated fat
• 100 mg Cholesterol
• 524 mg Sodium
• 33 g Carbohydrates
• 3 g Fiber
• 7 g Sugar
• 7 g Added sugar
• 35 g Protein